Simon & Garfunkel rub from Meathead: The Science of Great Barbecue and Grilling (page 168) by Meathead Goldwyn and Greg Blonder

  • bay leaves
  • dried oregano
  • dried basil
  • dried thyme
  • dried sage
  • dried parsley
  • dried rosemary

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • HalfSmoke on April 16, 2017

    This is a terrific savory rub for chicken or pork. Note that it is salt free because the expectation is that you will dry brine your meat before applying the rub. Highly recommended.

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